Podcasts about Crave

You probably aren't letting your dishwasher do its job the way it's designed to — and you may be wasting time (and water) in the process. In this opening segment, we reveal why your dishwasher is smarter than you think, how to make it work harder for you, and the one thing it desperately wants you to stop doing. https://www.womansday.com/home/organizing-cleaning/a51170/stop-prerinsing-dishes/ Social status isn't just for the shallow or phony — it's something we all crave in one way or another. Whether at work, in friendships, or within communities, status offers hidden advantages. Joining me to explore how status really works is Toby Stuart, professor of business administration at the Haas School of Business, UC Berkeley, who has also taught at Harvard, Columbia, and the University of Chicago. He's the author of Anointed: The Extraordinary Effects of Social Status in a Winner-Take-Most World (https://amzn.to/421hLEO), and he explains why status-seeking is deeply human — and far more influential than you may realize. You may never have heard of your vestibular system, but without it, simple tasks like walking or even standing would be nearly impossible. It's the hidden sense that keeps your balance in check, and it's just as vital as sight or hearing. To explain how it works and why it matters, I'm joined by Dr. Jeffrey Sharon, director of the Balance and Falls Center and associate professor at the University of California, San Francisco. He's also author of The Great Balancing Act: An Insider's Guide to the Human Vestibular System (https://amzn.to/4g1rdhC). More and more people are asking visitors to ditch their shoes at the door. But is it really worth it? From hygiene to household health, we'll explore the surprising benefits of a no-shoes policy — and why you might want to start enforcing it in your own home. https://www.huffpost.com/entry/shoes-off-at-the-door-new_b_469245 PLEASE SUPPORT OUR SPONSORS!!! INDEED: Get a $75 sponsored job credit to get your jobs more visibility at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://Indeed.com/SOMETHING⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ right now! DELL: Huge savings on Dell AI PCs with Intel Core Ultra processors are here, and they are newly designed to help you do more, faster.  Upgrade today by visiting ⁠https://Dell.com/Deals⁠ QUINCE: Keep it classic and cool this fall with long lasting staples from Quince! Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://Quince.com/sysk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for free shipping on your order and 365 day returns! HERS: Whether you want to lose weight, grow thicker, fuller hair, or find relief for anxiety, Hers has you covered. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forhers.com/something⁠⁠⁠⁠⁠⁠⁠⁠⁠ to get a personalized, affordable plan that gets you! SHOPIFY: Shopify is the commerce platform for millions of businesses around the world! To start selling today, sign up for your $1 per month trial at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://Shopify.com/sysk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

At age 50, Nicky Wake realized she'd never had sober sex. Leading up to that, heartbreak and grief (and related rock bottoms) prompted her to get into rehab. Now polyamorous and sober, Nicky is thriving – and hopes she's a living example for others in terms of growth, healing and joy after loss.   Nikky's apps: https://www.chapter2dating.app Widowsfire.dating sober.love.app Learn more from Rachael Rose: https://hedonish.com/   IG: @GirlBonerMedia   FB: @MyGirlBoner  TT:: @augustmclaughlin.gb  augustmclaughlin.com/girlboner    patreon.com/girlboner   Get free shipping at Crave! Elegant, woman-designed jewelry and toys: https://lovecrave.com/products/vesper2?bg_ref=UAgjcRRV14   Girl Boner Radio is hosted and produced by August McLaughlin.

Veterans often return home to a world that feels muted. Mark Haddad, a former Army soldier and contractor, breaks down the reason why: our body-mind-soul system gets rewired by trauma and adrenaline, and everyday life just can't compete. This episode talks about the science behind why vets crave danger, sabotage stability, and feel disconnected from "normal." From surviving a parachute malfunction to confronting evil in Africa, Mark shares stories that any vet who's struggled to slow down will understand. You'll learn how to stop blaming yourself for what your brain and body were trained to do. Timestamps 00:02:15 - Surviving a combat parachute malfunction 00:06:45 - Realizing your purpose isn't downrange 00:10:15 - Why veterans chase chaos after war 00:16:30 - The adrenaline bar theory explained 00:44:30 - How to regain control over your internal chemistry Links & Resources Veteran Suicide & Crisis Line: Dial 988, then press 1 Website: https://www.markhaddadauthor.com Follow Mark Haddad on Instagram: www.instagram.com/markhaddadauthor1 Transcript View the transcript for this episode.

In this special episode, we sit down with Tracy Wolff, the #1 New York Times bestselling author of the Crave series, to talk about her brand-new contemporary romance novel, It Happened on a Sunday. Known for writing everything from vampires to dark, spicy romances, Tracy takes us in an exciting new direction with Sloan and Sly's story. A heartfelt, deeply emotional romance that explores healing, fame, and the balance between public persona and private truth. We ask Tracy about the real-life inspiration behind the book, how she approached Sloan's powerful healing journey, and what made Sly such a swoon-worthy character (taking his abuela to a concert—need we say more?). We also dive into the unique narrative challenges of writing about fame, identity, and vulnerability, and explore how It Happened on a Sunday fits into her wide range of novels. If you loved the Crave series or any of Tracy's bestselling romances, you won't want to miss this behind-the-scenes conversation about her latest release. Share your thoughts for a chance to be featured! Submit them at ⁠⁠⁠booktalkforbooktok.com⁠⁠⁠ for a future mini-episode or exclusive Patreon discussion. The Subtext Society Journal: https://thesubtextsocietyjournal.substack.com/  Support the Show:  Patreon: ⁠⁠⁠patreon.com/booktalkforbooktok⁠⁠⁠  Merch: ⁠⁠⁠Etsy Store⁠⁠⁠ Follow Us on Social: Instagram: @BookTalkForBookTok TikTok: @BookTalkForBookTok YouTube: @BookTalkForBookTok Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to the Mind Movement Health podcast! In this episode Kate explains why sugar cravings happen, from blood sugar spikes and hormonal changes to gut bacteria and stress as well as clear, actionable strategies to manage them. Learn practical tips like balancing meals with protein, fiber and healthy fats, staying hydrated, prioritizing sleep, easing stress with movement and breathing, and making small consistent changes to retrain cravings.   Restore and Align Pilates Retreat March 20–22, 2026 | Torquay, Victoria   Ready to go on retreat? Join us for a truly rejuvenating weekend by the sea at the Restore and Align Pilates Retreat—a carefully curated experience designed to help you realign, restore, and reconnect with yourself.   Set in the beautiful coastal town of Torquay, Victoria this local retreat combines energising and restorative Pilates sessions, nourishing food, gentle beach walks, and soulful connection. Whether you're looking to deepen your Pilates practice, take time to rest, or simply recharge in nature, this three-day retreat offers the perfect space to pause and reset—inside and out.   You'll enjoy: Daily Pilates to support strength, flexibility, and alignment Wholesome, seasonal meals to nourish and energise Guided beach walks and mindful moments by the ocean A welcoming, supportive community of like-minded souls   And more…   Come home feeling grounded, refreshed, and reconnected. Your body will thank you and so will your soul. Limited places available so book your spot now and begin your journey to restore and align. To check it out and book your place, click here.   Connect with Kate: Website: MindMovementHealth.com.au Facebook: facebook.com/MindMovementHealth Instagram: instagram.com/MindMovementHealth Haven't subscribed to the podcast yet? Be sure to subscribe and leave us a review at: Apple Podcasts  

What does it really mean when a woman says she wants more depth? It's rarely about wanting “more” in the material sense—it's about the ache for emotional connection, presence, and understanding.In this episode, we unpack the dynamic between the feminine and the masculine, and why so many women quietly long for more:The ways feminine energy craves to be seen, felt, and held.How masculine energy often misunderstands or resists that need for depth.The difference between surface-level connection and the kind of intimacy that actually nourishes.What both energies can learn about awareness, emotional intelligence, and creating a relationship that feels alive instead of stagnant.This conversation is about more than relationships—it's about the human desire for resonance, clarity, and real connection. If you've ever felt like something was missing, even when things look “fine” on the outside, you'll find yourself in this episode.Want to take my newest mini program, THE THRESHOLD? Interested in adding on Elevated EQ: Your Self Concept Blueprint? Learn more and enroll here by FRIDAY, SEPT 19TH, 2025 --> https://coachingmasterclasses.com/Support the showVisit macierenae.com to learn more about Macie & her work!Interested in working with her? Schedule a FREE consult HERE.Follow on Facebook, Instagram, and TikTok: @Macie Renae Coaching

Join Pastor Rich as he kicks off our new series, Crave.

In this 1757th episode of Toronto Mike'd, Mike catches up with Lorne Honickman before his hard drive fills up and crashes both his primary and secondary recordings. But first, CityTV talk, a Mark Dailey Subdivisions #deepdive and details regarding Lorne's starring role in The Christine Jessop Story on Crave. Toronto Mike'd is proudly brought to you by Great Lakes Brewery, Palma Pasta, Ridley Funeral Home, the Waterfront BIA, Blue Sky Agency and RecycleMyElectronics.ca. If you would like to support the show, we do have partner opportunities available. Please email Toronto Mike at mike@torontomike.com.

Crave 1 is het eerste deel van deel 1 van de Eeuwige liefde-serie Uitgegeven door Boekerij Spreker: Carina de Vroome

Crave 2 is het tweede deel van Deel 1 van de Eeuwige liefde-serie Uitgegeven door Boekerij Spreker: Carina de Vroome

隨著新創風潮在南台灣持續發酵，從智慧販賣機到醫療檢測，創業者正用創新解決生活中的真實痛點。本集特別企劃《直擊 2025 大南方》帶你重回兩週前高雄展覽館現場，認識兩組走在不同賽道但同樣具前瞻性的團隊：一個翻轉傳統販賣模式，將冷凍食品三分鐘變熱食，瞄準美國市場的 Craft Robotics；另一個則從成大研究出發，運用影像 AI 讀懂肌肉「密碼」，開發出能提早發現糖尿病與慢性病風險的聚明生醫。 他們如何在競爭激烈的科技賽道中找到獨特切角？又是如何結合南部製造能量與醫療資料優勢，邁向更大的國際舞台？ *本集內容由數位時代與 TTA 南部據點 共同策劃 本集重點：

Ce mois-ci, en plus de vous révéler une annonce trrrrrrès excitante, Marie-Anne vous raconte la fascinante histoire un Chelsea Hotel: un lieu vibrant de créativité qui cache aussi sa part de noirceur.Suivez-nous sur Instragram et Facebook.Pour du contenu exclusif et du contenu sans pub, retrouvez-nous au Camp Pleine LuneSourceshttps://www.mentalfloss.com/posts/songs-about-chelsea-hotelhttps://en.wikipedia.org/wiki/Hotel_Chelseahttps://en.wikipedia.org/wiki/Sid_Vicioushttps://en.wikipedia.org/wiki/Nancy_Spungenhttps://en.wikipedia.org/wiki/Leonard_Cohenhttps://en.wikipedia.org/wiki/Chelsea_Hotel_%25232https://americansongwriter.com/3-songs-that-reference-the-iconic-chelsea-hotel/https://www.flavorwire.com/125702/the-hotel-chelsea-a-cultural-historyhttps://www.fwtmagazine.com/walking-in-bob-dylans-shoes-in-new-york-city/https://secretliveschelsea.home.blog/bob-dylan-love-at-the-chelsea-hotel/https://largeheartedboy.com/blog/archive/2014/03/book_notes_sher.htmlhttps://podscripts.co/podcasts/stuff-you-should-know/the-chelsea-hotelhttps://en.wikipedia.org/wiki/Sara_(Bob_Dylan_song)https://en.wikipedia.org/wiki/Visions_of_JohannaFavorisMarie-Anne: le livre God of the Wood de Liz Moore et notre collab avec FlambetteCamille: la série Bellefleur sur Crave et le film I used to be funny sur Crave 

Speaker: Peter Hay on 31 Aug 2025

Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

Dysregulation during sex made early intimacy challenging for Emily Zawadzki and her now wife – until a diagnosis changed everything. Kat's Asperger's made romantic relationships tricky, until she met her wife. Rachael Rose navigates polyamory as an ADHD person, and sees how her drive for dopamine and lack of a sense of time (“time blindness”) affects sex and dating.   Download Emily's free workbook, Redefining Sex and Communication as a Neuro-Queer: emilyzedsexed.com/newsletter   Learn more from Rachael Rose: https://hedonish.com/   IG: @GirlBonerMedia   FB: @MyGirlBoner  TT:: @augustmclaughlin.gb  augustmclaughlin.com/girlboner    patreon.com/girlboner   Get free shipping at Crave! Elegant, woman-designed jewelry and toys: https://lovecrave.com/products/vesper2?bg_ref=UAgjcRRV14   Girl Boner Radio is hosted and produced by August McLaughlin.

#170  - You're Not Weak—You're Biochemically Wired to Crave Sugar (Here's How to Break Free and Take Back Your Health) Ever wonder why quitting sugar feels harder than giving up coffee, carbs... or your will to live? In this episode of Pretty Well, I sit down with Mike Collins—founder of SugarAddiction.com and known as “The Sugar Free Man”—to unpack the hidden ways sugar addiction is wrecking your gut health, hormones, brain chemistry, and mood. We dive into how sugar hijacks your biochemistry, fuels inflammation, disrupts hormonal balance, and keeps your body stuck in a vicious cycle of cravings, fatigue, and blood sugar crashes. Mike shares how early childhood sugar exposure, emotional eating patterns, and even “healthy” foods are quietly feeding the addiction—and why going sugar-free isn't about willpower, it's about rewiring your brain. If you've ever said, “I'm fine, I just have a sweet tooth,” while polishing off a bag of “organic” cookies, this one's for you. Because it's not about giving up joy—it's about taking your health (and your energy) back. Your mitochondria will thank you.   Mike's Website: https://sugaraddiction.com/ Social:  https://www.facebook.com/QuitSugarNow https://www.youtube.com/@SugarAddiction https://www.facebook.com/groups/sugardetox.sugaraddiction.supportgoup https://twitter.com/Sugar_Free_Man https://www.linkedin.com/in/michael-mike-collins-57a5628a/  Join the conversation: Share your thoughts with us on social media or in the comments! Subscribe, Share & Review: 

Hassan Alireza is the Founder and CEO of The Daily Crave, a California-based snack company that crafts better‑for‑you, non‑GMO, wholesome snacks sold worldwide. He launched the business in May 2012 with Veggie Chips and Sticks, which quickly gained traction in national retail chains. Under his leadership, the brand has expanded its lineup to include award-winning quinoa chips and, more recently, Crunchy Fries To-Go, which are made from high-quality non-GMO potatoes and are both gluten-free and kosher. Hassan's vision focuses on delivering snacks that are delicious, crunchy, flavorful, and made with clean ingredients that offer nutritional value. In this episode… Many brands assume that direct-to-consumer sales is the only way to scale in today's digital-first marketplace. But can leaning too heavily on DTC actually weaken your growth and profitability? Could retail partnerships and smart channel strategy be the real key to building a sustainable brand? According to Hassan Alireza, a retail and food distribution veteran, retail has always been the most reliable engine for long-term growth. He highlights that snacks are expensive to ship directly, often eroding margins and forcing smaller brands to burn cash. By leveraging established distributors and platforms like Amazon Vendor Central, he maintains efficiency and avoids costly logistics pitfalls. The result is steady expansion without sacrificing financial health. He emphasizes that scaling should be about playing to your strengths, using ecommerce as a marketing tool, and protecting profitability through balancing channel strategies. In this episode of Minds of Ecommerce, Raphael Paulin-Daigle interviews Hassan Alireza, Founder and CEO of The Daily Crave, about why retail still wins over DTC. They discuss the challenges of shipping snacks directly to consumers, the importance of leveraging Amazon without losing control of pricing, and how innovative product launches help attract new customers. Hassan also shares insights on relaunching with Amazon Seller Central and other fresh marketing strategies.

Try LELO Sona 3 to experience revolutionary pleasure — and don't forget to use code LUVBITES at checkout for 15% off all products! https://lelo.to/LuvBites1In this episode of Luvbites by Dr. Tara Podcast, Cory Haywood (women's fitness and dating coach) joins Dr. Tara to help you become better at dating. They chat about healthy masculinity, dating games, and red flags that are commonly missed. #drtara #sexeducation #relationshipadviceConnect with Dr. Tara on www.luvbites.coConnect with our guest at:@corythetrainer

Ever wonder why some relationships feel effortlessly passionate while others lose their spark? The secret lies in masculine and feminine polarity. In this episode, we're diving deep into how embracing your natural energy—whether masculine or feminine—can transform your relationship and help you get exactly what you want in love.We'll explore: ⚡ Why polarity creates attraction and deepens connection

What happens when everyone tells you your business idea is crazy?For Tiffany Frank, it meant pushing forward anyway and proving everyone wrong. In a small town of just 37,000 people, she built Crave - a late-night dessert shop that turned into a thriving, multi-location business best known for its skillet cookie and safe, family-friendly atmosphere.In this episode of Unapologetically Me with Heather Blankenship, Tiffany shares how she went from real estate agent to dessert entrepreneur, how her partnership with her husband became the backbone of the business, and why she's now focused on building something her kids and grandkids can inherit.Her story shows that sometimes the craziest ideas are the ones worth chasing.Chapters: 00:00 - Intro 03:53 - The Accidental Hit: The Skillet Cookie 13:38 - Lessons in Entrepreneurship 20:00 - More Than a Business: A Mentorship Hub 22:07 - A Generational Legacy 24:38 - The Power of Complementary Skills in Marriage Join Our Women's Mastermind: https://woman.heatherblankenship.com/ Heather's Instagram: https://www.instagram.com/heatherblankenshipx3 Heather's Facebook: https://www.facebook.com/heather.blankenship.182/ Heather's TikTok: https://www.tiktok.com/@heatherblankenshipx3 Heather's LinkedIn: https://www.linkedin.com/in/heather-blankenship-271908140/ Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/unapologetically-me/id1713972310 Listen on Spotify: https://open.spotify.com/show/4EtqDw41QW193bH3TKnCiI Listen, rate and subscribe!

On this episode of The Sick Podcast, Stu Cowan joins Matt Ohayon to discuss Nick Suzuki's high expectations for his team this season, the importance of getting off to a strong start, how the rebuild has progressed in the last 3 years, Kent Hughes and Jeff Gorton's most questionable moves since taking over the front office, new insights coming from the Rebuild series on Crave and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Quick announcement and unpacking why uncertainty (instead of white-knuckling the grip of control) might be the most powerful move we can make.Links and announcements:Free Workshop: Plan Your Podcast - https://allisonhare.com/PYPEP262: w/ Tia Levings (recommended listen): https://podcast.allisonhare.com/post/tradwife-escape-christian-patriarchy-tia-levingsBook a free podcast clarity call: Schedule Here Be sure to rate, review, and follow this podcast on your player and also, connect with me IRL for more goodness and life-changing stuff.Schedule a FREE podcast clarity call with me - Your future audience is out there. Talk to them!Sign up for the free Reinvention Roadmap weekly emailAllisonHare.comFollow me on Instagram, LinkedIn, Facebook, and YouTube.DOWNLOAD the free podcast equipment guide- No guesswork, no google rabbit holes, start recording todayReb3l Dance Fitness - Try it at home! Free month with this link.Personal Brand - need help building yours? Schedule a call with me here and let's discuss.Feedback and Contact:: allison@allisonhare.com

What happens when you can't find the culture and community you're searching for? You create it yourself. That's exactly what today's guest, Jasmina Jaskovic, did. Influenced by her experiences across cultures and countries, she set out to build a space that reflects creativity, connection, and belonging—founding CASA CDM in the process. In this episode, Jasmina shares how to attract your people, design the life you want, and why women don't have to choose just one path. Time Stamps: 00:00 Discovering Local Creatives 00:18 Introduction to Yasmina Yakovich 01:27 Building Casa CDM 05:32 Finding Community in Orange County 11:59 Yasmina's Journey from Germany to the US 17:21 Embracing Art and Design 24:09 Redefining Power and Femininity 25:34 The Art of Graceful Power 26:22 Embracing Dual Identities 30:54 Women's Resilience and Strength 31:58 Inspiration from Powerful Women 34:28 Coping Mechanisms and Therapy 40:40 Designing a Life True to Yourself 42:53 Final Thoughts and Farewell The Powerful Ladies podcast, hosted by business coach and strategist Kara Duffy features candid conversations with entrepreneurs, creatives, athletes, chefs, writers, scientists, and more. Every Wednesday, new episodes explore what it means to lead with purpose, create with intention, and define success on your own terms. Whether you're growing a business, changing careers, or asking bigger questions, these stories remind you: you're not alone, and you're more powerful than you think. Explore more at thepowerfulladies.com and karaduffy.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On the Saturday August 16, 2025 episode of The Richard Crouse Show we meet Patrick Tarr. He has over a decade of experience in the film and television world in Canada—currently he is the co-executive producer and writer of CBC’s “Saint-Pierre,” and he was the head writer and executive producer on CTV’s “Cardinal.” He’s also written for Saving Hope, Nurses, Cracked and The Colony, as well as Canadian institution Murdoch Mysteries to name a few. Today we’ll talk about his television work, but I also want to tell you about his debut novel, “The Guest Children,” which is now available wherever you buy fine books. The book was inspired by the real-life thousands of “guest children,” British children who were sent to Canada during WWII to stay safe from the bombings. Then, I don’t know if you’ve been watching the Billy Joel documentary on Crave called “And So It Goes.” It’s a fascinating and revealing two part look at the life and music of the “Just the Way You Are” singer, exploring love, loss and struggles that contributed to his songwriting. As a companion to those documentaries, I dug into the archive and found an intercview I did a few years ago with Liberty DeVitto. As Billy Joel’s drummer from 1976 to 2003, he’s credited as drummer on records with sales of over 150 million copies. Do you love “Just the Way You Are”? That Liberty DeVitto. How about "She's Always a Woman,” “Only the Good Die Young" “You May be Right” or “It’s Still Rock and Roll to Me”? All Liberty DeVitto. He’s what they call a New York City style drummer, solid and powerful. He also an author with a memoir called, “Liberty: Life, Billy and the Pursuit of Happiness,” available wherever you buy fine books. It details not only the good times with Joel, but also the bad… leading up to their split in 2006. Today, I chose some excerpts from the interview to share an insider’s view of what it was like working with Billy Joel as he became a superstar. Finally, I love going to live theatre, but I recently had a chance to experience it in a different way. “Back to the Future: The Musical” is now playing at the CAA Ed Mirvish Theatre in Toronto, and I was invited to not only see the show, but to visit the theatre, on stage and backstage, to chat with the show’s stars, DAVID JOSEFSBERG who plays Doc Brown and LUCAS v who brings Marty McFly to vivid life. The show is based on the iconic 1985 movie “Back to the Future,” and sees Marty McFly accidentally change the course of history when he is transported back to 1955 in a time machine built by the eccentric scientist Doc Brown. He’s in a race against time to fix the present, escape the past, and send himself... back to the future.

On the Saturday August 16, 2025 episode of The Richard Crouse Show we meet Patrick Tarr. He has over a decade of experience in the film and television world in Canada—currently he is the co-executive producer and writer of CBC's “Saint-Pierre,” and he was the head writer and executive producer on CTV's “Cardinal.” He's also written for Saving Hope, Nurses, Cracked and The Colony, as well as Canadian institution Murdoch Mysteries to name a few. Today we'll talk about his television work, but I also want to tell you about his debut novel, “The Guest Children,” which is now available wherever you buy fine books. The book was inspired by the real-life thousands of “guest children,” British children who were sent to Canada during WWII to stay safe from the bombings. Then, I don't know if you've been watching the Billy Joel documentary on Crave called “And So It Goes.” It's a fascinating and revealing two part look at the life and music of the “Just the Way You Are” singer, exploring love, loss and struggles that contributed to his songwriting. As a companion to those documentaries, I dug into the archive and found an intercview I did a few years ago with Liberty DeVitto. As Billy Joel's drummer from 1976 to 2003, he's credited as drummer on records with sales of over 150 million copies. Do you love “Just the Way You Are”? That Liberty DeVitto. How about “She's Always a Woman,” “Only the Good Die Young” “You May be Right” or “It's Still Rock and Roll to Me”? All Liberty DeVitto. He's what they call a New York City style drummer, solid and powerful. He also an author with a memoir called, “Liberty: Life, Billy and the Pursuit of Happiness,” available wherever you buy fine books. It details not only the good times with Joel, but also the bad… leading up to their split in 2006. Today, I chose some excerpts from the interview to share an insider's view of what it was like working with Billy Joel as he became a superstar. Finally, I love going to live theatre, but I recently had a chance to experience it in a different way. “Back to the Future: The Musical” is now playing at the CAA Ed Mirvish Theatre in Toronto, and I was invited to not only see the show, but to visit the theatre, on stage and backstage, to chat with the show's stars, DAVID JOSEFSBERG who plays Doc Brown and LUCAS v who brings Marty McFly to vivid life. The show is based on the iconic 1985 movie “Back to the Future,” and sees Marty McFly accidentally change the course of history when he is transported back to 1955 in a time machine built by the eccentric scientist Doc Brown. He's in a race against time to fix the present, escape the past, and send himself… back to the future.

We tend to think of cravings as the enemy in sobriety. If you still want to drink, it must mean you're doing something wrong. And on the other side, if the cravings go away, it's tempting to think you're finally “cured.” Cravings are not a sign of weakness, and the absence of cravings doesn't mean you're going to be a special occasion drinker. They're both just snapshots of what's happening in your brain at a particular moment in time, not the whole story. In today's episode, we're going to look at why alcohol cravings can stick around for months or even years after you quit, what's actually happening in your brain when you don't feel a craving, and why both states carry their own risks. We'll dig into long-term vulnerability, even when you feel “over it,” and how you can use that knowledge to stay steady in your recovery. What to listen to next: E241: 6 Theories of Alcohol Cravings E283: Alcohol Shortens Your Perception of Time (Instant Gratification) E284: Reward Substitution: Healthy vs. Harmful Replacements for Alcohol E278: Intrusive Thoughts About Drinking When You're Already Sober & 3 Ways to Deal  E270: Cravings Increase After Quitting Drinking and Peak Around 60 Days Sober and 6 Months Sober E266: Can You Drink Again After a Break? Work with me: Community & Meetings: Living a Sober Powered Life https://www.soberpowered.com/membership Sober coaching https://www.soberpowered.com/sober-coaching  Weekly email: You'll hear from me on Fridays https://www.soberpowered.com/email Free resources https://www.soberpowered.com/free Courses: The non-negotiable mindset https://www.soberpowered.com/mindset-course Don't try harder, try different  https://www.soberpowered.com/willpower Support the show: If you enjoyed this episode please consider buying me a coffee to support all the research and effort that goes into this podcast https://www.buymeacoffee.com/soberpowered Thank you for supporting this show by supporting my sponsors https://www.soberpowered.com/sponsors Sources are posted on my website Disclaimer: all of the information described in this podcast is my interpretation of the research combined with my opinion. This is not medical advice.  Learn more about your ad choices. Visit megaphone.fm/adchoices

If you want expansive friendships you know you can rely on, you're in the right place! I am so excited to have Aisha Marshall, founder of BUTTERFLY SZN, back on the podcast with me as we unpack what it really looks like to navigate relationships in a growth era! Aisha shares her brand new transformation framework for friendship that you can apply to your personal relationships when you're craving more depth, connection, and awareness. We pull back the curtain on our friendship journey through the years to show how our biggest triggers can actually become a mirror that sparks profound inner change and growth. Plus, we explore how to overcome blocks in order to deepen your bonds, know when to mend or release a relationship, and navigate your friendships—even when you're in vastly different seasons.   HIGHLIGHTS 00:00 Welcome back to the podcast, Aisha Marshall, the powerhouse behind BUTTERFLY SZN! 04:05 What does this season as a new mom feel like? 08:00 How motherhood shifts our perspective of success. 12:25 How did you build your new relationship framework? 18:20 The hidden ways our relationships mirror our triggers + our growth. 25:50 How to navigate friendships when you're in different seasons. 30:10 When is the right time to repair or release a relationship? 36:30 How do you meet yourself when your friendships mirror back what needs to change? 44:20 Tools to work through grief when outgrowing relationships. 48:30 What patterns block us from deepening our connections? 55:00 Celebrating Aisha's Powerhouse moment of embodying presence during birth.   RESOURCES + LINKS Get your copy of The Guided Friendship Transformation Journal HERE! Click HERE for tickets to the 2025 Powerhouse Women Event August 15-17th in Scottsdale, Arizona! Powerhouse Women is a COMMUNITY and YOU are part of it! Take a screenshot of this episode and tag us on Instagram so we can keep the conversation going and create more of the episodes you need!    FOLLOW Aisha: @aisha BUTTERFLY SZN: @itsbutterflyszn Powerhouse Women: @powerhouse_women Lindsey: @lindseymarieofficial Visit the Powerhouse Women website: powerhousewomen.co Join the PW Community Facebook Group: facebook.com/groups/powerhousewomencommunity

In this episode of the Healthy Living Scottsdale podcast, Coach Jolie is joined by Coach Terra and Coach Adam to unpack the pros and cons of caffeine—especially how it impacts your workouts, energy, sleep, and long-term health. Coach Terra shares her unique perspective as someone who doesn't rely on caffeine at all, while Adam and Jolie offer practical advice on how to time caffeine around your workouts, avoid afternoon crashes, and use it in a way that supports—not sabotages—your goals. Whether you're a daily coffee drinker, a pre-workout fan, or just wondering if that second cup is helping or hurting, this episode will help you better understand how to use caffeine intentionally as part of a healthy, sustainable fitness lifestyle.

Crave certain high FODMAP foods but struggle to enjoy them without IBS symptoms? Ever wish there was a magic pill that let you eat what you love, without the symptoms? That's exactly what the founders of FODZYME set out to create… and they made it happen! Listen to this bonus episode of The Gut Show as I talk with the founders of FODZYME about how they came up with this idea and how it works.   Thank you to our partners:   @fodzyme FODZYME is the world's first enzyme supplement specialized to target FODMAPs. When sprinkled on or mixed with high-FODMAP meals, FODZYME's novel patent-pending enzyme blend breaks down fructan, GOS and lactose before they can trigger bloating, gas and other digestive issues.   With FODZYME, enjoy garlic, onion, wheat, Brussels sprouts, beans, dairy and more — worry free! Discover the power of FODZYME's digestive enzyme blend and eat the foods you love and miss.   Visit fodzyme.com and save 20% off your first order with code THEGUTSHOW. One use per customer. This episode is made possible with support from Ardelyx. @gemellibiotech offers trusted, science-backed at-home tests for conditions like SIBO, IMO, ISO, and post-infectious IBS.  Their Trio-Smart breath test measures all three key gases: hydrogen, methane, and hydrogen sulfide to detect different forms of microbial overgrowth. And for those with IBS symptoms, IBS-Smart is a simple blood test that can confirm post-infectious IBS with clinical accuracy. You simply order the test, complete it at home, send it back, and get clinically backed results in about a week that you can take to your provider!  Find out which tests are right for you at getgutanswers.com and use code ERINJUDGE25 to save $35 on your order!

Nearly 9 out of 10 kids in Ireland crave family connection during meal times, that's according to new research out today commissioned by Heinz. The research also shows that one in five kids say they're always on phones or watching TV at the dinner table and meals are rushed or disrupted. We discuss these findings with Richard Hogan, Family Psychotherapist and Author of “Home Is Where The Start Is”.

Sign up for “Different by Design: A Transformation Retreat for Neurodivergent People,” happening on October 2-5, 2025. https://mailchi.mp/529609d59d9b/different-by-design-retreat-2025-landing-page   You're not too sensitive. You're not too scattered. You're not too much. You're neurodivergent and that's your superpower.   In this powerful solo episode of Someone Gets Me, Dianne A. Allen shares how her CRAVE method has helped her and the neurodivergent leaders she coaches move through burnout, overwhelm, and imposter syndrome to lead with clarity, confidence, and purpose. CRAVE is more than a framework. It's a path back to yourself. Clear your mind, raise your energy, align with your vision, and trust the power that's always been yours. Watch the Someone Gets Me Podcast – CRAVE Your Way to Aligned Success.   Get the Neurodivergent Soul Starter Kit here! https://mailchi.mp/160b21c4dfb7/self-care-cheat-sheet-giveaway   Did you enjoy this episode? Subscribe to the channel, tap the notification bell, and leave a comment! You can also listen to the show on Spotify, Apple Podcasts, and Amazon Music.   How to Connect with Dianne A. Allen   Dianne A. Allen, MA is an intuitive mentor, speaker, author, ambassador, hope agent, life catalyst, and the CEO and Founder of Visions Applied. She has been involved in personal and professional development and mental health and addiction counseling. She inspires people in personal transformation through thought provoking services from speaking and podcasting to individual intuitive mentoring and more. She uses her years of experience coupled with years of formal education to blend powerful, practical, and effective strategies and tools for success and satisfaction. She has authored several books, which include How to Quit Anything in 5 Simple Steps - Break the Chains that Bind You, The Loneliness Cure, A Guide to Contentment, 7 Simple Steps to Get Back on track and Live the Life You Envision, Daily Meditations for Visionary Leaders, Hope Realized, and Where Do You Fit In?   Website: https://msdianneallen.com/  Instagram: https://www.instagram.com/dianne_a_allen/  Facebook: https://www.facebook.com/msdianneallen/  LinkedIn: https://www.linkedin.com/in/dianneallen/#  Twitter: https://x.com/msdianneallen    Check out Dianne's new book: Someone Gets Me: How Intensely Sensitive People Can Thrive in an Insensitive World: https://www.amazon.com/Someone-Gets-Intensely-Sensitive-Insensitive/dp/0999577867    You have a vision inside to create something bigger than you. What you need is a community and a mentor. Personal mentoring will inspire you to grow, transform, and connect in new ways. The Someone Gets Me Experience could be that perfect solution to bringing your heart's desire into reality. You will grow, transform, and connect. https://msdianneallen.com/someone-gets-me-experience/    For a complimentary “Get to Know You” 30-minute call: https://visionsapplied.as.me/schedule.php?appointmentType=4017868    Join our Facebook: https://www.facebook.com/groups/someonegetsme    Follow Dianne's Facebook Page: https://www.facebook.com/msdianneallen    Email contact: dianne@visionsapplied.com    Dianne's Mentoring Services: https://msdianneallen.com/   

You can do more then you can imagine in a short amount of time....On this episode we are looking at even more Emmy nominated stuff as we go behind the scenes on one of the bigger and bolder episodes of a sitcom that this critic has ever seen.  It's time for 'The Righteous Gemstones'.In Season 4, Episode 1, "Prelude" takes us to the height of the civil war where Elijah Gemstone (Bradley Cooper) receives a divine wake up call.It's only 39 minutes long, but it's as busy and loaded as a feature film and a big part of that is cinematographer Paul Daley as this is a big and loud (and Emmy Nominated) episode.We got to talk to Paul about coming on to the job, the freedom he had to give this a big and bold feel while shooting mostly out in the wilderness and so very much more....Catch up on 'The Righteous Gemstones; on Crave up here in Canada.

In this episode we continue our conversation with Tera Fazzino all about how to rewire your brain and taste buds to break free from the grip of hyper-palatable foods. We get into the science of how these foods can literally change your brain's reward circuitry—much like addictive substances—and why they can make you want them more even as you enjoy them less. Tera shares practical tips for spotting these foods at the store, simple swaps that make a difference, and how to retrain your palate to genuinely crave whole, natural foods.To hear the rest of this bonus episode, come join the Foodie Fam!If you want more, check out our book!Chat with us on IG!https://www.instagram.com/foodweneedtotalk/?hl=enBe friends with Juna on IG and Tiktok!https://www.instagram.com/theofficialjuna/https://www.tiktok.com/@junagjata Learn about your ad choices: dovetail.prx.org/ad-choices

Want a prehistoric riff on Metroidvanias? Crave a life-consuming multiplayer survival adventure? Yearn for the olden times of point-and-click adventures? This week, The Besties spotlight new delectable delicacies from across the video game spectrum.Music featured: "Primal Planet (Reprise)" by Michael Kirby Ward from Primal Planet: https://michaelkirbyward.bandcamp.com/  Get the full list of games (and other stuff) discussed at www.besties.fan. Want more episodes? Join us at patreon.com/thebesties for three bonus episodes each month!

Ready to break free from program fatigue and culture initiatives that fizzle out fast? Nikki sits down with Heather Haas, CEO of Advisa, as she shares why so many culture efforts flop and how HR professionals can finally make the shift from being stuck in a silo to leading true transformation. They dive into the game-changing A.T.L.A.S. framework—think executive activation, trust, leadership development, people data, and killer systems—all designed to drive results and get your team rowing in the same direction. If you're an HR leader who's done with the fluff and ready for a proven system that sticks, this convo is your new playbook

Support the showWelcome to Trauma Bonding to Relationship Success with Dr Sarah — the podcast that helps ambitious individuals and couples heal trauma bonding and toxic relationship cycles to build secure attachments and loving healthy relationships. Hosted by Dr Sarah, psychologist, relationship strategist, and founder of Heal Trauma Bonding and Relationship Success Lab, this show guides you through practical tools and deep insights on: ✅ Healing from trauma bonding, narcissistic abuse, and emotional manipulation✅ Building emotional resilience and secure attachment styles a✅ Improving communication, empathy, and emotional intimacy✅ Reclaiming your identity, boundaries, and self-worth✅ Creating lasting relationship happiness and passion Whether you're recovering from betrayal, navigating codependency, or simply ready to break free from the past, this podcast gives you the clarity, strength, and strategy to move forward We hope you got massive value from this episode for your own healing and relationship progress. However if you do want to discuss your situation further, click here ttps://calendly.com/relationshipsuccesslab-info/discovery-call LinkedIn: Dr Sarah (Alsawy) DaviesInstagram handle: @dr.sarahalsawy

(00:00-14:00) Karate Kid is 41 years old. Has anyone aged better than Ralph Macchio? When Tim does the duck lips, oh boy. Tim and Mariah Carey often get compared. Hair transplants. Clint Eastwood is still making movies. Jackson's down on Million Dollar Baby. Lemmings, send in your skulls. Beercats Family reflection.(14:00-20:37) DJ Movie Boy honoring Doug's request for the Rawhide theme song. SEC announcing some basketball scheduling. Ray King about to have an ice cold beer.(20:47-32:36) Don't Let The Old Man In. UFL adding billionaire co-owner Mike Repole. Big changes coming. Planning on moving two teams before next season. What's in Vitamin Water? Jackson has announced a brand shift. A tall glass of Doug. Today's the first day of TMA.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

August is joined by friend and colleague, Makenzie Mizell, to discuss times they made sex or dating experiences awkward. You'll also hear about listeners' “OMG” dates and Makenzie's latest (and spicy!) ventures. Topics touched on include bodily functions, a gay ‘ol pickup line, a myth about female sexuality and male desires and more!  (Originally released in November, 2022.)   Learn more about Makenzie at makenziemizell.com.   G: @GirlBonerMedia   FB: @MyGirlBoner  TT:: @augustmclaughlin.gb  augustmclaughlin.com/girlboner    patreon.com/girlboner   Get free shipping at Crave! Elegant, woman-designed jewelry and toys: https://lovecrave.com/products/vesper2?bg_ref=UAgjcRRV14   Girl Boner Radio is a narrative podcast hosted and produced by August McLaughlin.  

Ready to escape the drama of tough choices? In Episode 163 of the DYL Podcast, "Decide with Clarity," Adam Gragg takes you on a whirlwind journey to fearless, faster, and razor-sharp decision making! From hiring dilemmas to family vacation conundrums, Adam spills the secrets to overcoming indecision anxiety so you can move boldly toward your goals.Discover the three-step formula to blast through your next big decision: line up the facts, filter every option through your personal values, and, most importantly, trust your intuition like never before! Along the way, Adam shares his own real-life crossroads, crazy adventures, and how a dash of courage (and a sprinkle of fun) leads to massive growth, even when mistakes are made.Whether you're picking a business partner, booking a dream trip, or just settling the eternal “where do we eat tonight” debate, this episode empowers you to break free from doubt and start living the legacy you want to leave behind.Crave more clarity? Hit play and transform your decision-making drama into unstoppable action—because your legacy starts with your next decision!COURSES:Shatterproof Yourselfhttps://courses.decideyourlegacy.com/pl/2148658422Legacy Jarhttps://courses.decideyourlegacy.com/offers/WcHmozLk/checkoutRESOURCES:3 Foolproof Ways To Motivate Your Team: 3 Areas to Focus on as a Leaderhttps://decideyourlegacy.com/how-to-create-positive-productive-workplace/7 Benefits of Being Courageoushttps://decideyourlegacy.com/7-unexpected-benefits-to-facing-your-fears/4 Ways You're Demotivating Your Team: And What You Can Do About Each Onehttps://decideyourlegacy.com/5-things-that-make-work-suck/10 Ways to Encourage People: How to Break The Invalidation Tendencyhttps://decideyourlegacy.com/one-big-relationship-mistake-most-people-make/How to Make Good Decisions: 14 Tools for Making Tough Life Choiceshttps://decideyourlegacy.com/make-good-decisions-part-1/ Be sure to check out Escape Artists Travel and tell them Decide Your Legacy sent you!

If your brand doesn't spark a feeling, it's already forgettable. In a world where every product looks the same, the only thing that truly sells is vibe.B2B marketing is broken. Everyone's selling the same tools with the same bland copy—and in the AI era, product parity is only getting worse. So how do you stand out when sameness is the default? You build a brand people actually feel something about. In this episode, Kevin Branscum, VP of Brand Marketing at Typeform, breaks down how to inject personality, culture, and staying power into your B2B brand.We also discuss:Why most B2B brands sound like AI wrote them—and how to sound human againHow to borrow from the playbooks of fashion and luxury to build worlds, not just marketing campaignsHow to think beyond spreadsheets and bring real people—your customers and their customers—into the heart of your marketing

Send us a textIn this episode, I'm joined by my sexologist bestie Kasha, and we're breaking down exactly how to become the most seductive version of yourself — without changing your body, begging for attention, or overthinking your worth.Support the show

Ever wonder what really gets Pinky and Ava going? In this intimate and unfiltered episode of Pinky and Ava's Pajama Party, the duo dives deep into their turn-ons—and they're not just talking bodies. From the thrill of emotional freedom to the buzz of a partner's confidence, from shared laughter to shared lovers, they explore the layers of satisfaction that light them up. It's real, it's raw, and it's ridiculously relatable.

If your sex life is dull in your Relationship - MEN: YOU CAN DO THIS IMMEDIATELY. Learn what Masculinity in Your Relationship means to a WOMAN.. not to your boys. Who is Vee Mindful?I am a Certified Relationship Coach with over 35 yrs of Dating, Relationship, & Marriage experience. I help the Mature Man and Woman (over 40) have healthy relationships FINALLY after years of unsuccessful attempts.

In this episode, Sean gives a deeply personal teaching about our desire to receive the blessing. Many of us have gone our entire lives without the affirmation we are seeking. This can only change in an instant by receiving the blessing from Jesus Christ. This episode teaches us how to receive it and then to pass it on to those we love.

When Tiffany and her husband Cam moved across the country to pursue their dream of running a mountain camp, they had no idea what was waiting for them. A financial crisis, a pandemic, wildfires, floods, and windstorms. They had to deal with one disaster after another. Each event felt like a reason to give up. But looking back, those same struggles became the soil where deep spiritual resilience took root. Instead of running from discomfort, they stayed and as a result they witnessed God bring life from ashes and strength from suffering. That's the strange grace of challenge: it forms us in ways comfort never can.Become New is here to help you grow spiritually one day at a time.

Did you know that horniness is one of hundreds of reasons folks feel motivated to have sex? It's not even the most common. Understanding your own desire, and what sex and relationship therapist, Cyndi Darnell, calls your erotic template, can help you cultivate an erotically charged sex life – whether you're single or partnered.  (Originally released in July, 2022)    Learn more from Cyndi: https://cyndidarnell.com/   IG: @GirlBonerMedia   FB: @MyGirlBoner  TT:: @augustmclaughlin.gb  augustmclaughlin.com/girlboner    patreon.com/girlboner   Get free shipping at Crave! Elegant, woman-designed jewelry and toys: https://lovecrave.com/products/vesper2?bg_ref=UAgjcRRV14   Girl Boner Radio is hosted and produced by August McLaughlin.  

Why do we obsess over what we don't have — whether it's a relationship, luxury item, social status, or someone else's approval — only to feel empty once we finally get it? In this eye-opening episode of The Positivity Xperience, we break down the real psychology behind your cravings and the emotional traps that leave you chasing more but feeling less fulfilled. You'll learn how scarcity, social proof, and the dopamine chase drive your desires — and how to stop confusing temporary satisfaction for true fulfillment. ✨ In this episode, we'll cover: ✅ The Scarcity Principle: why rare things seem more valuable ✅ How celebrity culture and social media fuel emotional lack ✅ Why the chase feels better than the reward ✅ The Hedonic Treadmill: why happiness fades after you get what you want ✅ How emotional wounds drive external seeking (and what to do about it)

If you struggle to read women, constantly misinterpret signals, or feel like there's a disconnect no matter how hard you try, this episode is for you.We're joined by Empathetic Leadership Coach Jevon Wooden to unpack the power of Emotional Intelligence (EQ) and why it's the missing link for so many men when it comes to connection, attraction, and trust.We break down how emotional intelligence helps you actually understand what a woman is feeling, how to respond in a way that makes her feel safe, and why it's the antidote to being seen as a “trauma dumper.”You'll learn how to:Gauge your own level of emotional intelligenceStop guessing and start getting women emotionallyConnect in a way that's confident, grounded, and magneticGrow your EQ with simple tools and mindset shifts This one's packed with gems, so you gotta listen. >>> Get Mindsets and Emotional Intelligence Insights from Jevon Wooden ⁠HERE⁠>>> Become the most magnetic, witty and attractive version of yourself. Apply for Kristen's fully-transformative coaching here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠kristenandchilldating.com/coaching⁠>>> Get A FREE Dating Playbook Session with Marni's Wing Girl Team. Apply Here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠winggirlmethod.com/letmehelp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Oftentimes, it's easier to scroll through our phones than do some squats. So what can we do to motivate ourselves to pick movement? In this episode of Life Kit, we speak with clinical psychologist Diana Hill and movement specialist Katy Bowman about how to retrain your brain to crave physical activity more than your phone.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy